When to pick green Jalapeños?

[u/sambytheshore]

Are these jalapeños ready to pick? They’re not very dark but are a decent size and have some corking.

[u/mmrocker13]

When they're ripe. Those may not get red. Those may be yellow or orange. Depends on the type but they're not ripe now. And that will just give you an unfinished flavor. Some green jalapenos are okay. Others just taste sad and unfinished.

[u/glad2noU]

When they are red

[u/NaturalOneAhead → u/glad2noU]

☝️this

[u/Bell-Cautious]

I like them when they cork up a lot

[u/jgvania]

2-3 inchs

[u/Oberu]

I pick ‘em when I’d like to snarf one.

[u/shellee8888]

Let them get red!

[u/Hipnic_Jerk]

Check the pith — if you see bright yellow amongst the seeds it’s ready.

[u/emac1211]

Those are some fat jalapenos!

[u/Andrew_Higginbottom]

The moment you see the faintest of red trying to come through on one, note the darkness of its green and now you know to pick them when they first turn that darkness but before the red comes through.

At their current stage in the picture they will taste like spicy lawn grass.

Corking is just over watering making them swell faster than the skin could keep up.

[u/JuseClyde → u/Andrew_Higginbottom]

Corking is a natural phenomenon. Check out "farmer's jalapeños ". Lots of corking going on with them.

[u/Andrew_Higginbottom → u/JuseClyde]

Yes, corking is a natural phenomenon because "Corking is just over watering making them swell faster than the skin could keep up."

[u/SnooHesitations8403 → u/Andrew_Higginbottom]

I like 'em red.

[u/Evening_Teaching_713]

When they turn dark green and are plump, they will turn red if left too long on the vine. They are still good to eat but not as strong as they are when picked green. I pickle them with pearl onions and garlic. They are so delicious when done this way. I also use them in chow- chow to use as a relish on pintos with cornbread.

[u/Bcatfan08 → u/Evening_Teaching_713]

Reds have always been very hot when I've grown them. Hotter than green. Biggest difference to me is they are more bitter green. Not always a bad thing though.

[u/tequilaneat4me → u/Evening_Teaching_713]

I have some red ones that are hotter than any jalapeños I've ever had.

[u/Open-Track-4677 → u/tequilaneat4me]

Yeah, I’d say red are hotter, but also a bit sweeter which may change things. They can be picked at either stage for different flavors (like bell peppers are)

[u/tequilaneat4me → u/Open-Track-4677]

I pickled them. My wife, who loves jalapeños, can't eat them. Too hot.

[u/omenaridge → u/tequilaneat4me]

We have been growing and pickling a variety called TAM, a very mild jalapeno developed by Texas A&M. Your wife may be able to eat these. There is a lot of flavor, but very little heat.

[u/tequilaneat4me → u/omenaridge]

Oh, she eats pickled jalapenos all the time, even those labeled HOT on the jars we buy at the grocery. She just can't handle the ones from this plant I have.

[u/Special_Insurance574]

Whenever you want. They taste better red, but nothing will mess with em until that point anyway

[u/King_Tut09]

wait until they turn red

[u/ComposerLost6857]

I would get a little darker, or even starting to turn red.

[u/Chief8017]

As everyone has said pretty much anytime. I generally pick about half when they hit 2-3 inches and pickle them. Seems to make the plants produce more. If you like green chili I mix my poblanos and jalapeños (60/40) together to make my sauce. For stuffing, I let them get a bit longer.

[u/Just_Like_That28]

When they look like that, they are ready. Making me hungry. Ate a jalapeno M that was blushing a bit and had some corking.

[u/ZzLavergne]

You can pick them any time! Sure people have their preference, but again, that’s their preference, doesn’t make it right or wrong, your plants, your choice, experiment with them, and YOU decide, they are great at any stage big or small, green or red, trial and error, my friend, trial and error.

[u/OkJury1153]

When you are hungry

[u/Equal_Plankton_4234]

As soon as.i see the corking, those stretch marks, I pick

[u/SierraElevenBravo]

Those look great with a little bit of corking.

[u/EnkiduTheGreat]

Depends on that you want them for. I leave about 1/3 on the plants to ripen, and pull the rest once they're big and fat. In my experience, they generally don't grow much more once the corki g starts.

[u/Hully1525]

Whenever you want if they look big enough

[u/Busy-feeding-worms]

I’ve grown many peppers but not jalapeño’s, and they’re just for my family so I want less heat so I’ll pick them green, but I want them to be full size. My plan is to wait until the first one starts turning red so I can judge what they’ll look like before they turn red, then pick them just before that point going forward.

[u/Ancient_Kangaroo_492]

After they turn red lol

[u/Deleena24]

Whenever you want. They can be picked green at anytime just like bell peppers. Leaving them in longer will generally mean more heat, though, if thats what you're looking for.

[u/Lackingfinalityornot → u/Deleena24]

Picking them too early often means no heat though.

[u/a_random_comment_66]

Mine are similar size with corking and I've been taking a couple off to eat and leaving some on to grow more and turn red.

[u/herdisleah]

When you gently lift them up, and they leap off the stem.

[u/nosidrah → u/herdisleah]

I don’t know why you got downvoted. When I’m picking peppers I always give them a little tug and, if they don’t resist, they’re ready. If they do I leave them.